Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-12-01


cut of all the while ends Sufficiently to
make them stand upright; pour some
curry sauce around them.
PARADISE PUDDING.
Take half pound of minced apples,
half pound of currants, two ounces of
candied peel, one small nutmeg, a quarter
of pound of suet, four ounces of bread
crumbs, three ounces of sugar. Boil two
or three hours. Eat hot with cream
sauce.
PUMPKIN PIE.
One quart stewed pumpkins pressed
through a sieve; nine eggs, whites and
yelks beaten separately; two quarts milk,
one teaspoonful mace, one of cinnamon
and one Of nutmeg; one and a half cups
or white sugar. Beat all we'll together,
and bake in crust without cover.
BOLD RICE.
Take cup OF rice, wash it in several
waters, till quite clean and free from
specks; put 1t into proclaim saucepan
and pour boiling water on it and salt to
taste. Let it boil for 20 minutes, and
drain off the water. Cover the rice
closely and set it on the back of the stove
to staem (but not cook for 10 or 15 min.
utes longer. Care must be taken not to
let it burn.
GINGER COOKIES.
Beat together one egg, one cup Of
brown sugar, one tablespoonful of vine
gar, and one of ginger, Take one cup of
molasses, let it come to boil, stir into
it one teaspoonful of soda; stir the mo-
lasses slightly after taking from the stove
to cool it, then stir it while foaming over
rest of cake, mix out lightly, cut cakes
and bake in a QUICK oven.
RIBBON CAKE.
Two cups sugar, one cup butter, four
eggs, one cup milk, two and half cups
flour, three teaspoonfuls of baking pow
der. Take two-thirds of this and bake
in layers. and to the other third remain
ing add one tables poOAful mOIassess or e
cut chopped raisins, one half cup cur
rents one piece citron chopped fine; tea
spoonful each of cinnamon, cloves and
nutmeg. Put the layers together with
jel y or thin frosting.
FRIoAssED CHICKEN.
Dress, cut up and wash well two chick
ems, trimming off all the fat Put them
ia just water enough to cover them, with
a little salt and pepper. Boil slowly till
tender, and remove from the gravy, into
WHICH Sblr Gle DodGSu yelhS Oh IOuf eggs,
one quarter pound of butter, little nut
meg two teaspoonfuls of -four and one
cup of cream. Let it just come to a
boil, and pour over the chicken. This
will be found most delicious dish.
CURRIED OYSTERS.
Take twenty-five large oysters and
have them carefully opened, reserving all
their liquor; put the liquor in q saucepan,
and when hot enough scald the oysters;
then take them out and beard them. Now
melt three ounces of good butter and
mix into it teas poonful of currypow
der and a teaspoonful of -four; when
smoothly mixed add finely chopped
onion and stir gently over slow fire UNI
til the onion becomes tender. Then put
in the liquor of the oysters, adding gill
of water in which has been dissolved
little fluid beef; add the drained juice of
half a lemon, and set the sauce where it
may come TO a boil. Then put in the
oysters and remove the saucepan to one
side of the fire, stirring them gently
while they are simmering. 4 half a
minute will be sufficient timo to cook
them. Then turn out on hot dish and
serve with border of boiled rice, Or with
rice separately.